New York City's 16 Hottest New Restaurants

By Kelly DobkinFebruary 13, 2015By Kelly Dobkin | February 13, 2015

Photo by: Michael Harlan Turkell

Don't know where to eat tonight? Here's a place to start: our monthly hottest restaurants update. Check out 16 of the most important restaurants in NYC right now, from a LES shrine to veggies to a California-inspired Flatiron newcomer.

Why it's hot: Danny Bowien reopened his beloved Chinese throwback-inspired eatery just before Christmas with an expanded menu and space that includes favorites like ma po tofu, explosive chile wings and thrice-cooked bacon. New dishes include green tea noodles with ginger and cucumber, stir-fried celery with lily bulbs and wood-fired pizzas and breads.

​Why it's hot: Restaurateur Stephen Starr has teamed up with former Il Buco Alimentari chef Justin Smillie for this much-anticipated California-inspired restaurant, named for the Golden State town where he was born. The menu mixes California influences with Italian and Mediterranean cuisines and shows off Smillie's rustic approach to food.​

Why it's hot: After closing up her tiny nine-table Dirt Candy, the long-running temple of haute vegetable-focused cuisine, last August, Amanda Cohen reopened her famed eatery in a much larger, 60-seat space on the Lower East Side. The new joint offers a more playful menu with items like Brussels sprout tacos, Korean fried broccoli and cabbage hot pot. Also new at this location is an innovative no-tipping policy that has the NYC food scene abuzz.

​Why it's hot: The new, larger location of the perpetually booked tasting-menu-only experience reopened in the East Village's Extra Place, offering a 17-serving dinner for $175 from executive chef Sean Gray. The space, which now features a new bar and wine tables in addition to counter seating, is gorgeously outfitted with custom murals by artist David Choe. Many things about Ko have been upgraded, but the online reservations system remains the same. In other words, prepare to hit that "refresh button" every morning at 10 AM for days if you plan on getting a table.

​Why it's hot: Chef Enrique Olvera of Mexico City's famed Pujol made his NYC debut with Cosme, a new Mexican-inspired, shared-plates restaurant that's been booked solid from day one. The windowless space seats 65 in the main dining room and the same amount in the bar/lounge area. Food-wise, expect Mexican flavors that utilize local, seasonal ingredients from areas like the Hudson Valley (except for a few imported Mexican veggies like beans, corn and peppers).

Must-order: The menu changes frequently, but try the mushroom and squash barbacoa, lobster pibil and the duck carnitas

​Why it's hot: Husband-and-wife team Josh (Per Se) and Heidy (Buddakan) Smookler opened a permanent outpost of their popular Mu Ramen pop-up recently in Long Island City. The new brick-and-mortar space features a communal table, an open kitchen and four kinds of ramen. Waits can often run between 1-2 hours.

Why it's hot: The much-buzzed-about casual Mexican spot from Jon Neidich and Jean-Marc Houmard, managing partners of ACME, and Huy Chi Le of Indochine is already packing in nightclub-bound LES crowds. Chef Alex Lopez (formerly of Kittichai) is at the helm and will prepare a menu of tacos, skewers, large plates and small bites, combining his traditional Mexican family recipes with his culinary training. You'll find hints of Asian and American influence throughout the menu.

Why it's hot: The folks behind pseudo-speakeasy/restaurant Hudson Clearwater have opened this ode to Southern seafood in the former Zebulon space in Williamsburg. The spacious low-lit digs and tasty plates of shrimp and grits, hoppin' John and butter poached lobster are winning over jaded hipsters and giving competitors like Extra Fancy a run for the money.

Why it's hot: Meat master Josh Capon has opened this modern steakhouse featuring prime cuts including a $126 cote de boeuf (for 2-4 ppl) and an obscenely juicy burger. Set in retro-inspired digs in the East Village's Extra Place, the sexy meatery features butcher-block tables, beamed ceilings and 1960s touches.

Why it's hot: Momofuku/Jean-Georges alum Deuki Hong puts his culinary chops to work in snazzing up traditional Korean BBQ dishes at the NY outpost of the LA-based chain. Lines out the door are not uncommon as the bi-level space offers a unique take on the Korean BBQ experience. All your food is grilled for you by your server, so there's no risk of overcooking that pricey beef. Also: cheese corn. Go, and you'll know what we're talking about.

​Why it's hot: The latest from Soho Hospitality Group, led by chef Andrew Carmellini (The Dutch, Locanda Verde), and partners Luke Ostrom and Josh Pickard, Little Park opened recently at TriBeCa's Smyth Hotel in the former Plein Sud space. Chef de cuisine Min Kong churns out the globally inspired menu, while mixologist Anne Robinson shakes up the beverages here at at the adjacent Evening Bar.

​Why it's hot: Pitmaster Tyson Ho has brought the swiney goodness of traditional North Carolina whole hog to Brooklyn with his massive pork and booze hall, Arrogant Swine. The Bushwick concept is based on his popular "Hog Days of Summer" weekend events that went down during the summer of 2013. After learning his craft from NC 'cue legend Ed Mitchell, Ho smokes his whole hogs over Long Island oak for nearly 24 hours. Then the pig is tossed with a traditional vinegar-pepper sauce and topped with cracklins.

​Why it's hot: Famed Japanese chef Masayoshi Takayama, the man behind sushi mecca Masa, has opened a slightly less expensive and less formal eatery on the Upper East Side called Kappo Masa, adjacent to the Gagosian Gallery. (And by less expensive, we mean the omakase is $275, not $450.) While the omakase is not available yet, the restaurant just launched a lunch menu that includes bento boxes.